Ana Mandara

Name: Ana Mandara
Address: 891 Beach St., 94109, CA, 94109
Telephone: 415-771-6800

891 Beach St., San Francisco, CA 94109, US

• Monday: 11:30AM-9:30PM •Tuesday: 11:30AM-9:30PM •Wednesday: 11:30AM-9:30PM •Thursday: 11:30AM-9:30PM •Friday: 11:30AM-10:30PM •Saturday: 5:30PM-10:30PM •Sunday: 5:30PM-9:30PM •

Reviews 0

be the first to leave a review...

Leave a Review
signup | login

Deals & Coupons

Details

Cuisine: French, Vietnamese
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Upscale Casual
Wheelchair Accessible:
Seating:
Music Type:

LUNCH MENU

STARTERS

CRISPY ROLLS

WITH CRABMEAT, SHRIMP, & SHIITAKE MUSHROOMS

VIETNAMESE IMPERIAL ROLLS

WITH SHRIMP & HOISIN SAUCE

CRISPY LOBSTER RAVIOLI

WITH MANGO & COCONUT SAUCE

CRISPY BACON-WRAPPED SHRIMP

WITH TAMARIND SAUCE

VIETNAMESE STEAMED CREPE

WITH CHICKEN & SHRIMP

VEGETARIAN BO BIA,

RICE PAPER WRAPPED WITH JULIENNE VEGETABLES & TOFU

SOUP

SWEET DUNGENESS CRAB SOUP

WITH HAND-CUT NOODLES

SALADS

ORGANIC BABY GREENS, GINGER VINAIGRETTE

BANANA BLOSSOM SALAD

WITH CHICKEN AND GRAPEFRUIT

GREEN PAPAYA SALAD

WITH POACHED SHRIMP, JELLY FISH

MAIN

SEARED SALMON

WITH FRESH MANGO, TAMARIND SAUCE

VEGETARIAN “HAPPY PANCAKE”

CLAY POT BRAISED VEGETABLES

WITH SHOYU AND GINGER

“HAPPY PANCAKE”

WITH SEA SCALLOPS AND PRAWNS

DUNGENESS CRAB & SCALLOPS

W/ CELLOPHANE NOODLES, JULIENNE VEGETABLES

SEARED MEKONG BASA, SCALLION FLOWERS, SPICY LEMON SAUCE

WOKKED TOURNEDOS OF BEEF TENDERLOIN, SWEET ONIONS & PEPPERY CRESS

SPICY GARLIC PRAWNS

WITH CORN CAKE & HOUSE-MADE RICE WINE SAUCE

TRADITIONAL SPICY CARAMELIZED CHICKEN

WITH LEMONGRASS & GINGER

SAUTEED BEEF ON VERMICELLI RICE NOODLE, PEANUTS, FRIED SHALLOTS

THREE COURSE PRIX FIXE

CRISPY SHRIMP

WITH BACON & BASIL

RICE PAPER WRAPPED VEGETARIAN BO BIA

VIETNAMESE STEAMED CREPE

WITH CHICKEN & SHRIMP

LEMONGRASS CURRY CHICKEN

WITH GLASS NOODLES | OR

SEARED MEKONG BASA, SCALLION FLOWERS, SPICY LEMON SAUCE

| OR

SAUTEED SHRIMP

WITH TOMATO-RICE WINE SAUCE & ASIAN NOODLES

VALRHONA DARK CHOCOLATE SEMIFREDDO

| OR

HOUSE MADE ICE CREAM OR SORBET

DINNER MENU

STARTERS

HANDS OF THE CHILD

VIETNAMESE CRISPY ROLLS, CRABMEAT, SHRIMP, & SHIITAKE MUSHROOMS

HEAVEN REWARDS

SEARED FOIE GRAS WITH TRUFFLE OIL & FRESH MANGO

BEJEWELED BLANKETS

VEGETARIAN BO BIA, JULIENNE VEGETABLES & TOFU WRAPPED WITH RICE PAPER

SMOKEY WONDERS

MESQUITE GRILLED BABY SPARE RIBS WITH FIVE-SPICE HONEY BARBEQUE SAUCE

CROWN OF THE SEA

SEARED OYSTERS SATAY, SCALLION & PEANUTS

DRIFTING CLOUDS IN AUTUMN SKY

SONOMA DUCK SAUSAGE WITH FOIE GRAS, PINENUTS, & SPICY GINGER SAUCE

DELIGHTFUL DEW DROPS

VIETNAMESE STEAMED DUMPLINGS WITH SHRIMP & CHICKEN

RUNNING THROUGH THE FIELDS

SEARED RARE BEEF WITH FRESH GREEN PLANTAIN, TAMARIND SAUCE

VOYAGE INTO SUNSHINE

CEVICHE OF STRIPED BASS, CUCUMBER, SHALLOTS & RED CHILI OIL

WHISPERING WAVES

CRISPY LOBSTER RAVIOLI WITH MANGO & COCONUT SAUCE

SOFT FOOTPRINTS IN THE SAND

SAN FRANCISCO CRISPY CRABCAKE, ENGLISH CUCUMBER NOODLES

MONKS' PURSE

VEGETARIAN VIETNAMESE STEAMED DUMPLINGS WITH PORCINI MUSHROOM

SOUPS

DREAMS OF SEA AND FIRE

SWEET DUNGENESS CRAB SOUP, HOUSE-MADE HAND-CUT NOODLES

ELIXER OF INNOCENCE

KAFFIR LIME-LEMONGRASS BEEF BROTH, FILET MIGNON SLICES, TOMATOES, ENOKI MUSHROOMS, & RAU RAM

SALADS

ASLEEP IN THE PETALS

ORGANIC BABY GREENS WITH GINGER VINAIGRETTE

SHADE UNDER THE FLOWERING TREE

BANANA BLOSSOM SALAD, CHICKEN AND GRAPEFRUIT

HEAT OF THE MOMENT

CRUNCHY GREEN PAPAYA – GREEN APPLE SALAD, FRESH HOUSE MADE BEEF JERKY & CHILI VINAIGRETTE

MAINS

ENCHANTING MOMENTS

SEARED MEKONG BASA, SCALLION FLOWERS & SPICY LEMON SAUCE

AFTER THE RAINS

SEARED RARE AHI TUNA, HEARTS OF PALM & JICAMA SALSA, ORANGE VINAIGRETTE

PARADISE FOUND

CASHEW AND PINE NUT ENCRUSTED FISH OF THE DAY, SMOKED JAPANESE EGGPLANT RATATOUILLE, POMEGRANATE SAUCE

TALES FROM THE WEST SEA

WHOLE FRIED NEW ZEALAND SNAPPER, GREEN MANGO SAUCE

PIECES OF GOLD

TRADITIONAL SPICY CARAMELIZED CLAYPOT FISH, SUGAR PEAS

NAPPING IN THE HAMMOCK

MISO-HONEY GLAZED BLUE NOSE BASS, CRISPY BROWN RICE RISOTTO

AWAKEN THE SENSES

TURBINADO-CHILI GLAZED JUMBO PRAWNS, SWEET CORN CAKE WITH MORNING GLORY SALAD

RIVER OF DREAMS

MEKONG DELTA PRAWNS SAUTEED WITH OYSTER MUSHROOMS, GINGKO NUTS, LIGHT CARAMEL TOMATO SAUCE, SERVED IN CLAYPOT

EBONY AND IVORY

SEARED DAY BOAT SCALLOPS, SWEET BLACK RICE, LIGHT KUMQUAT MARMALADE SAUCE, ASPARAGUS

MEMORIES OF NHA TRANG

MAINE LOBSTER, SWEET & SOUR LOBSTER ROE SAUCE, STICKY BLACK RICE & PEA SHOOTS

FRAGRANCES OF THE FOREST

CHAR-GRILLED QUAIL, BLACK SWEET RICE & MUSHROOM, EDIMAME, PLUM SAUCE

COUNTRYSIDE WANDERINGS

CRISPY SKIN FIVE -SPICED POUSSIN, LIGHT TAMARIND BROTH, SUGAR SNAP PEAS, WHITE CORN RISOTTO

WADING IN THE FIELDS

WOKKED TOURNEDOS OF BEEF TENDERLOIN, SWEET ONIONS & PEPPERCRESS

STORM CLOUDS BREWING

ROASTED RARE DUCK BREAST, DAIKON CAKE, SHANGHAI BABY BOK CHOY, CAFFÉ LATTE SAUCE

HOME SWEET HOME

VIETNAMESE BRAISED KOROBUTA PORK BELLY, PICKLED ASIAN GREENS, KABOCHA PUREE (CHEF’S FAMILY RECIPE )

SMOKE AND SEDUCTION

GRILLED RACK OF LAMB, VIETNAMESE CINNAMON-STAR ANISE RUB, CASSAVA CAKE, SPICY TAMARIND SAUCE

TREASURES OF EARTH

TEMPLE ’S DELIGHT, GRILLED TOFU, VEGETABLES & CASSAVA CAKE

FESTIVAL OF THE HARVEST

CRISPY NOODLES WITH LEMONGRASS TOFU & MIXED VEGETABLES

SIDES

ANA MANDARA RICE

WITH SHRIMP, CHICKEN, & VIETNAMESE SAUSAGE WRAPPED IN LOTUS LEAF

GARLIC NOODLES

WITH SPECIAL HOUSE SAUCE

STIR-FRIED SNOW PEA SPROUTS

WITH GARLIC AND OYSTER SAUCE

SAUTEED FRENCH BEANS

WITH SHALLOTS

GRILLED JAPANESE EGGPLANT

WITH SCALLION OIL

STICKY BLACK RICE

JASMINE RICE

STEAMED WITH PANDANUS LEAF

STEAMED BROWN RICE

WITH CARAMELIZED ONIONS